FC: DOMINICAN REPUBLIC
1: DOMINICAN REPUBLIC | by Robbie Whitley
2: GEOGRAPHY AND CLIMATE | The annual average temperature is 77 F. At higher elevations, the temperature averages 64.4 F while near sea level the average temperature is 82.4 F. Low temperatures of 32F are possible in the mountains while high temperatures of 104 F are possible in protected valleys. January and February are the coolest months of the year, while August is the hottest month. The Dominican Republic is made up of many different landscapes. Such as rivers, mountains, bays, valleys and even savannahs.
3: EFECTS ON FOOD GROWN THERE | The climate has affected the food to be grown there. There are many more tropical fruits and vegetables grown there rather than here in the United States.
4: The main agriculture product in the Dominican Republic is the sugar cane. The main product of sugarcane is sucrose, which accumulates in the stalk. USES: Alcohol/Liquor Fiber for paper Treat Colds Refined Sugars Clean Your Teeth | MAIN AGRICULTURE PRODUCTS
5: SIZE, LANGUAGE, AND RELIGOUS VIEWS | The language spoke in the Dominican Republic is Spanish. | The main religion is Roman Catholic. | The Dominican Republic is 48730km2.
6: HISTORICAL INFORMATION | 1515 The indigenous Taino Indians were practically annihilated due to continuos clashes and rebellion against the Spanish 1697 - Treaty of Ryswick gives Haiti to France and the present Dominican Republic to Spain. 1808 - Spain retakes Santo Domingo following revolt by Spanish Creoles 1810 - Overthrow of the king of Spain by Napoleon 1844 Feb 27 - Dominican Republic gained independence from Haiti. Santo Domingo declares its independence and becomes the Dominican Republic 1916-24 - US forces occupy the Dominican Republic following internal disorder 1924 - Constitutional government assumes control and the US forces withdraw.
7: HOLIDAYS AND TRADITIONS | Día de la Altagracia, is a day commemorating "Our Lady of Altagracia", patronal image and protector and of the people of the Dominican Republic. It is a feast day and annual public holiday on January 21 Duarte’s Day, Juan Pablo Duarte y Diez is one of the Founding Fathers of the Dominican Republic
8: HOLIDAY FOOD | Cheese and guava platter Root tamales Majarete Roasted Chicken Ginger Tea
9: DOMINICAN FRIED CHICKEN ("Chicharrones de Pollo") For 4 person Dominican Republic food * 1 whole 3 lb. chicken * 4 cloves of fresh garlic, minced finely * 3 ozs. Sour lime or sour orange juice * 1 ozs. Fresh oregano leaves * .25 ozs. Fresh minced ginger * .5 lb. seasoned flour with salt and pepper * Peanut oil to deep fry 1. To prepare the Marinade thoroughly mix the garlic, ginger, citrus Juices and oregano. 2. Wash chicken well and cut into 16 pieces. 3. Place chicken pieces in marinade for 10 minutes. 4. Remove chicken and then let drain for 3 minutes. 5. Toss chicken in seasoned flour. 6. Heat oil to 335 degrees F and fry the chicken 3/4 of the way done. Remove and keep warm. 7. When ready to serve, raise oil to 400 degrees F and fry the chicken a SECOND time until very crispy ("chicharrones") 8. TO SERVE
10: SOFRITO Prep Time: 15 minutes Total Time: 15 minutesYield: 1 quart Ingredients: 2 red onions (peeled and diced) 2 large green bell pepper (seeds removed and diced) 1 head of garlic (cloves peeled and minced) 1 jar (4 ounces) diced pimentos (drained) 1 can (8 ounces) tomato sauce 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1 tablespoon apple cider vinegar 1 tablespoon ground annatto Preparation: 1.Chop and blend all the ingredients in a food processor or blender. 2.Place the mixture in a glass jar with a tight lid. Refrigerate up to 2 weeks
11: MANGU Original Recipe Yield 6 servings Ingredients 3 unpeeled plantains, cut into pieces 1 quart water 1/4 cup olive oil 1 cup sliced white onion 1 1/2 tablespoons salt 1 cup sliced Anaheim peppers Directions 1.Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel. 2.Heat the olive oil in a skillet over medium heat, and sauté the onion until tender. 3.In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.
12: Chilled Coconut Milk And Pineapple Drink What You Need: 2 cups coconut milk, made from 2 cups coarsely chopped fresh coconut and 2 cups hot water 2 cups coarsely chopped fresh pineapple 2 tablespoons sugar Almond extract (optional) 1. Combine the coconut milk, pineapple and sugar in the jar of an electric blender and blend at high speed for 30 seconds, or until the pineapple is completely pulverized and the mixture is reduced to a smooth puree. 2. Pour the entire contents of the blender jar into a fine sieve set over a deep bowl and lined with a double thickness of cheesecloth. 3. Press down hard on the pineapple with the back of a spoon to extract all its juices before discarding the pulp. 4. To make the drink by hand, rub the chopped pineapple through a fine sieve set over a deep bowl or force it through a food mill. Stir in the coconut milk and sugar. 5. Taste the "Refresco de Coco y Pina" and add more sugar and a drop or two of almond extract if desired. Cover tightly and refrigerate for at least 2 hours, or until thoroughly chilled. 6. To serve, pour the drink into tall tumblers with or without ice cubes. To Make: about 3 cups
13: SHRIMP FRITTERS Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hourIngredients: 1 pound of warm mashed potatoes 4 tablespoons butter (cut into bits) 2 tablespoons of butter (for sautéing) 1 cup Munster Cheese (grated) 1 egg yolk 1/4 cup parsley (chopped) 1 1/2 teaspoon salt 1/4 teaspoon white pepper 1 pound raw shrimp (peeled and de-veined) 1 cup onions (diced) 1/2 cup flour 1 egg (lightly beaten) 1 cup fine bread crumbs Preparation:1. To the warm mashed potatoes add the 4 tablespoons of butter bits, cheese, egg yolk, parsley, salt and pepper. Mix the ingredients together until smooth. Cover and set aside. 2. Chop the raw shrimp into coarse bits. In a heavy skillet, melt the 2 tablespoons of remaining butter. Sauté the onion until it is translucent (about 5 minutes). Add the shrimp and sauté until the shrimp just turns pink (about 2 minutes). Do not overcook. 3. Add the shrimp and onions to the potato mix and stir together. 4. To form the fritters, lightly four your hands. Scoop out 3 tablespoons of the shrimp and potato mix, and shape into a cylinder 2 inches long by inch round. 5. Gently roll the bomba in flour and shake off the excess flour. 6. Dip a pastry brush into the beaten egg. Gently brush the egg onto the bomba and then roll the cylinder in the bread crumbs. 7. Place the coated bomba on wax paper. When you are finished shaping all the bombas, place them in the refrigerator for about 30 minutes before frying. 8. Deep fry the bombas at 375 degrees for about 2 minutes and then turn them over and fry another 2 minutes. They should be golden brown on both side. 9. Serve the bombas at once with drinks, as appetizers, or as a snack. Serves: Makes 14 fritters.